The first Russian chef, who received world recognition and opened the first gastronomic restaurant in Russia - "Varvara"
He remains the only Russian chef whose restaurant Green in Geneva has been mentioned in the Michelin guide on Switzerland (2005).
Anatoly Komm participated in major gastronomic forums and conferences, sharing his expertise and technological discoveries with the community. Chefs all over the world have been using his inventions such as edible vegetable “paper” for years. He spoke at Gastronomika in San Sebastian, Lo Mejor de la Gastronomia in Alicante, Salone del Gusto in Turin, World Gourmet Series in Singapore, Madrid Fusion and most recently at Chefs World Summit in Monaco. His inventive techniques became part of a fundamental book on the art of cooking – Modernist Cuisine by Nathan Myhrvold.
In 2014 Anatoly Komm was invited to work for Komm Geston specialising in restaurant consulting. He is responsible for menu creation advisory and technological support for culinary arts.